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29Mar/15Off

Black Cherry Tomato Pasta Sauce

Black Cherry Tomato Pasta Sauce

Ingredients

  • 1 tablespoon olive oil
  • 500 g black cherry tomatoes, rinsed but whole
  • 3 garlic cloves, minced
  • 1 shallot, chopped
  • 1 handful oregano, fresh
  • 3 sprigs thyme, fresh
  • chili flakes, to taste
  • salt, to taste
  • pepper, to taste
  • 1/4 cup fresh grated parmesan cheese

Directions

  1. Heat the oil over medium heat in a medium saucepan.
  2. Add the tomatoes and heat until they burst.
  3. Stir in all ingredients up to the cheese and let simmer, covered for 20-30 minutes.
  4. Add the parmesan cheese and remove from heat. Let the cheese melt before serving.
  5. Serving suggestion is to serve with chicken on angel hair pasta, with basil leaves.
Read more: http://www.food.com/recipe/black-cherry-tomato-pasta-sauce-500636
29Mar/15Off

Russian Black Bread

Russian Black Bread

Ingredients

  • 4 cups rye flour
  • 3 cups all-purpose flour
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 cups 100% all-bran cereal
  • 2 tablespoons caraway seeds, crushed
  • 2 teaspoons instant coffee powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon fennel seed, crushed
  • 2 (1/4 ounce) package active dry yeast
  • 2 1/2 cups water
  • 1/4 cup vinegar
  • 1/4 cup dark molasses
  • 1 ounce unsweetened chocolate
  • 1/4 cup butter or 1/4 cup margarine
  • 1 teaspoon cornstarch
  • 1/2 cup cold water

Directions

  1. Combine flours. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
  2. In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
  3. Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
  4. Gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn dough on to a lightly floured board. Cover dough and let rest for 15 minutes.
  5. Knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky. Place dough in a greased bowl, turning dough to grease the top. Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
  6. Punch dough down; turn out onto a lightly floured board. Divide dough in half. Shape each half into a ball, about 5 inches in diameter. Place each ball into the center of a greased 8-inch round cake pan. Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake at 350°F for 40-45 minutes, or until done.
  7. Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
  8. As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set. Remove loaves from pans and cool on wire racks.
  9. **I have made this recipe both"as is" and also omitting the fennel seeds and onion powder. Omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.
Read more: http://www.food.com/recipe/russian-black-bread-58473
29Mar/15Off

Heirloom Tomato, Mozzarella and Basil

Heirloom Tomato, Mozzarella and Basil Side Dish

Ingredients

  • 1 large heirloom tomato
  • 2 pieces mozzarella cheese, round, cut 1/8 to 1/4 inch thick
  • 4 basil leaves
  • 2 tablespoons balsamic vinegar, drizzled to taste
  • 2 tablespoons extra virgin olive oil, drizzled to taste
  • salt, to taste

Directions

  1. Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom.
  2. Place 1 piece of mozzarella on top of each tomato half.
  3. Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
  4. Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil.
  5. Serve with salt to taste (we let guests add their own).
Read more: http://www.food.com/recipe/heirloom-tomato-mozzarella-and-basil-side-dish-181572
29Mar/15Off

Linguine Tossed With Tuna

Linguine Tossed With Tuna

Ingredients

  • 1 (8 ounce) packages plain linguine or 1 (8 ounce) packages green linguine, cooked
  • 1 (6 ounce) cans tuna, drained
  • 1 (6 1/2 ounce) jars marinated artichokes, chopped, but with marinade reserved
  • 1/2 cup bottled roasted red pepper, chopped
  • 3 tablespoons chopped black olives
  • 1 tablespoon minced red onion (optional)
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 1/4 cup virgin olive oil
  • 1/2 cup grated parmesan cheese or 1/2 cup parmesan-romano cheese mix, mixture

Directions

  1. Keeping linquine warm, combine ingredients from tuna through olive oil (including liquid from artichokes) in a saucepan and heat, stirring together, until warmed through. (You can also microwave in a vented microwave-proof container, stirring once part way through; in my microwave, this takes about 3 minutes).
  2. Toss tuna combination with linquine.
  3. Divide between 4 dinner plates and sprinkle each serving with 2 Tbs Parmesan cheese.
Read more: http://www.food.com/recipe/linguine-tossed-with-tuna-226882
29Mar/15Off

Asparagus & Mushroom Salad

Asparagus & Mushroom Salad

Ingredients

  • 10 fresh asparagus spears ( or 3 oz. frozen spears)
  • 1 tablespoon coarse grain mustard ( or Dijon)
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 teaspoon orange zest
  • 1 teaspoon lime zest
  • 1 garlic clove, crushed
  • 1/4 cup honey
  • 1/4 teaspoon pepper
  • 1/2 teaspoon kosher salt ( or 1/4 teaspoon fine salt)
  • 13 ounces button mushrooms, quartered
  • 1 small red onion, sliced thin
  • 5 ounces fresh spinach ( can use romaine)
  • 1 red pepper, cut in strips

Directions

  1. Snap woody end from asparagus spears, and cut in half on the diagonal. Blanch in boiling water for one minute. Drain, and plunge into cold water. Set aside.
  2. Place mustard, citrus juice, zest, garlic, pepper and honey in a saucepan over medium high heat. Bring to boil, then reduce the heat to low, adding mushrooms, and toss. Cool, take off heat.
  3. Remove mushrooms from sauce with slotted spoon and set aside.
  4. Return the sauce to heat, bring to boil then reduce the heat and simmer for 3-5 minutes, or until reduce and syrupy. Cool slightly.
  5. To serve, toss the mushrooms, spinach leaves, red pepper, red onion, and asparagus. Plate this salad mix, and drizzle with the citrus sauce.
Read more: http://www.food.com/recipe/asparagus-mushroom-salad-224685
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